This recipe is great and very easy to customize. Usually, I use all chicken for the meat portion and for the veggies I add a 16 oz. bag of shredded cabbage and carrots with the onion, garlic, celery and green pepper. I also use 2 eggs instead of 1 and jasmine rice. This has become a family favorite over the past year. Once I made a double batch, but beware if you try to double it: you need a really big pot to stir the rice and veggies together at the end! The only seasoning I add is black pepper when I cook the veggies. As good or better than what you could order in a restaurant!
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